Steamed Dumpling Wrapper

This recipe can be used for a thin or thicker wrapper depending on what you prefer based off the filling used. This is the same type of wrapper used in the steamed shrimp dumplings you see at Dim Sum (pictured left). 

This is also the version Stephenie's grand-mother uses for "Chi Chi's". 

1 cup wheat starch

1 heaping tbsp tapioca flour
3 dashes salt

1 tsp oil (vegetable)
1/2 cup boiling water

Tortilla press

Mix starch, tapioca flour, and salt together. Then add oil. Gradually add water while mixing. Mix until able to knead into a ball (pick up the extra ingredients on the side of the bowl during the kneading process).

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.
Steam for 8 minutes.

Chi Chi - Tapioca Pearl Wrappers

Makes 75-100 wrappers

1 bag (14 oz) tapioca pearls

1 bag (16 oz) wheat starch

2 cups + 4 tbsp water

1 1/2 - 2 cups boiling water (get some going in your tea kettle)

3-6 tsp vegetable oil

Tortilla press

Soak Tapioca pearls in the water, add 1 cup initially then gradually add in 1/2 cup increments while stirring. Let it sit for 5-10 minutes after the first 1-1/2 cup to review if more is needed. If dry, add more water while stirring. Set aside. 

The total amount of water depends on what is necessary to get the pearls soft. When Rosenna and I made these on 12/30/08 we needed 2 cups + 4 tablespoons.

Boil the water.

Add about 1-2 cups of the wheat starch to a bowl and drizzle some of the vegetable oil while stirring. Gradually add the boiling water while you knead the dough. Repeat the process until all of the wheat starch is used.

You might want to use a glove to help with the heat of the boiling water and the stickiness. 

Gradually add the softened tapioca pearls to the wheat starch mixture. Knead until the two are thoroughly mixed together and doesn't stick to hands. You may need to add a little oil at this point as well. 

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.

Steam for 8 minutes. 

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

Rosena's BBQ Pork

This BBQ Pork recipe I got from Rosena last week.

BBQ Pork

1 lb Pork (Paula uses pork tenderloin)

1 tsp Garlic Powder

1/2 tsp Salt

2 tbsp Sugar

1 tbsp Roast Red Pork Seasoning Mix

1 tbsp Chinese Barbecue Seasoning Mix

2 tbsp Hoisin sauce

Mix garlic powder, salt, sugar, seasoning mix together. Add hoisin sauce and mix well. Put on the meat.

Marinate for minimum 3-4 hours (overnight is really good). Turn once every hour or so.

Bake at 400 degrees for about 45 minutes depending on the thickness of the meat. The internal temperature should be between 160-165 degrees.

**Do not read the directions on the seasoning mixes, those are another method.

**Do not add water, it was deliberately omitted and once it sits for a couple of hours you will realize there is enough moisture in the recipe.